Saturday, April 4, 2009

Grilled Chicken and Veggie Kabobs

This is one of our favorite dinners!  It is so simple, easy, and good!  This chicken is really tender and flavorful, and veggies on the grill always have a yummy flavor.

Grilled Chicken and Veggie Kabobs
4 Cups assorted Vegetable pieces
1/4 Cup Olive Oil
2 Tablespoons White Vinegar
2 teaspoons McCormick Montreal Chicken Seasoning
1 LB Chicken Breast, cut into bite sized pieces

1.  Combine oil, vinegar, and seasoning in a bowl.

2.  Thread ingredients onto skewers

3.  Place in a glass dish, and pour marinade over top.  Refrigerate for 8 hours, or overnight.

4.  Cook on a gas grill on medium heat until tender, and chicken is cooked through.

You can use whatever veggies are in season!  My favorites are Onions, Peppers, Zucchini, Mushrooms, Corn on the cob, Canned potatoes, and Pineapple.

We used to alternately thread the ingredients on each stick, but we found that some things cooke faster than others.  So, we started threading each stick exclusively with one ingredient so we could control the cooking a bit more and boy did it make a difference.  It is great to be able to put the chicken on the grill first, and then some of the more delicate veggies on later.

Our favorite way to serve this meal is to pile all of the cooked ingredients on a platter and serve it family style!

This meal is great with a side of white rice, or is great on it's own!  My husband likes to add a bit of teriyaki sauce to his plate for an extra kick.